Directions

makes 6 servings - I like it thick, you can add water to thin it out rather than add more sodium

I also roasted the squash in the oven at 375 for almost an hour. have also used half acorn squash / half butternut. the sage really adds something autumnal

Directions1.In a large saucepan, saute onions in butter until tender. Add squash, sage, water, broth, black pepper and curry powder. Bring to boil; cook 20 minutes, or until squash is tender. 2.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

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Sorry about that! This sounds very much like a delicious soup a friend of mine made, so I'm definitely going to try it. But how large are your servings?? Differing amounts of butternut squash would be good to define also. One 'medium' adult squash?? 8" tall? 3" across the neck?
- 9/29/10